EyeSwoon

Roasted Winter Squash Coffee Cake

Julie Resnick adapted from Adventures In Cooking

julie_resnick_Recipe_full_eyeswoon
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  • Ingredients

    • For the Cake

      • 2 small winter squash, about 1-2 pounds (Acorn, Buttercup, and Red Kuri all work well)
      • 1 tablespoon olive oil
      • 2 and 1/2 cups organic whole wheat flour
      • 1 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1 teaspoon cinnamon
      • 1/4 teaspoon cloves
      • 1/2 teaspoon salt
      • 1/4 teaspoon nutmeg
      • 1 stick unsalted butter, softened
      • 1/2 cups granulated sugar
      • 1/2 cup maple syrup
      • 3 eggs
      • 1/4 cup sour cream
      • 1 teaspoon vanilla extract

      For the Topping

      • 1/2 cup walnuts or pecans, chopped
      • 1 tablespoon brown sugar, raw sugar or coconut sugar
      • 1/2  teaspoon cinnamon
      • sprinkle of sea salt

      For the glaze

      • 1 cup confectioners sugar
      • 1 to 2 tablespoon brewed earl grey tea
      • 1 teaspoon of cinnamon

       

  • The Prep

    •  

      1. Preheat the oven to 425 degrees Fahrenheit. Cut the squash in half, remove seeds, and place on baking sheet, center facing up. Drizzle squash with the olive oil and a sprinkle of cinnamon. Place in the oven and roast for 45 minutes or until soft when poked with a fork. Remove and set aside to cool. Once cooled, scoop out the flesh and dice and set aside.
      2. In a small bowl mix together the flour (I mill my own, but any good organic whole wheat will do), baking powder, baking soda, cinnamon, cloves, salt, and nutmeg. Set aside.
      3. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add the eggs, one at a time, until incorporated. Add the sour cream, vanilla extract and maple syrup and mix until smooth. Lastly, add the flour mixture and squash and mix until it is just incorporated.
      4. Pour the batter into a greased and lightly bundt pan then sprinkle the toppings (nuts, sugar, cinnamon & salt) on the top of the cake and press the nuts gently into the cake batter. Place in the oven and bake for 1 hour or until a toothpick or knife comes out clean.
      5. Once cooled for 15 minutes take a plate and flip the bundt pan over. Place plate down on a table and then lift the bundt pan off gently.
      6. To make the icing, brew 1 cup of earl grey tea and let steep. Once cooled, remove tea bag and combine 1 tablespoon of brewed tea at a time as you whisk into the confectioners sugar and cinnamon mixture until you reach desired consistency. Pour over the cake.